If the U.S. decides that it

I guess everyone except the residents in the capital and not yet converted to the joys of Mac, they understand that the answer is c.
Decline of moral values, emotional and real estate, also declined the American system of tipping, which last month was someone anyone has publicly lamented. Bloggers, journalists, famous restaurateurs (Danny Meyer, Tom Colicchio and David Chang). torktumlare
The severe initial judgment was expressed yesterday by Pete Wells, not just any, but the food critic of the New York Times, who even in times of crisis keeps the superpowers (the full budget that the paper passes through the best places to eat in New York).
Yes, because what we have is the 'eternal dilemma (I leave a tip to the waiter?, And as I leave?, And if it offends you leave him?, And if I leave him and return to me?) In American restaurants is resolved with practicality: it leaves a tip or do not go out from this place on your legs.
But the super American torktumlare critic says no, and asks restaurateurs to abolish the tip spalmandola on the cost of each dish. Far-fetched an idea that can be easily applied even in Italy. To get rid, once and for all, of our staff skeleton of the cabinet, on the contrary, our two skeletons: the award-winning company covered & service.
The speech addresses reluctantly because it is divisive. But I know what most of you are thinking sgam at this time. Although coated on the cost of each dish, cover and service you pay anyway. Remove side put the bill remains beyond that.
Keep those entries anachronistic, leaving foreigners banned, delivery to our restaurants torktumlare a bad image. If you had noticed MatteoRenzi even when it was not yet the leader-elect of the Democratic Party, proposing to abolish them.
If the U.S. decides that it's time to get rid of gratuities by increasing the costs of the dishes without irreversible shock from customers, because in Italy, instead of ridiculous excuses, type the client that locks the table all evening for a salad, not We can recite the De Profundis for cover and service, freeing us forever of the horrible imposts? torktumlare
Cook September 5, 2013 08:31
In these times of crisis, in which he finds himself a caterer to serve one (1) entree, two (2) and the first two (2) dessert at a table of four (4) customers who continually torktumlare ask bread, and dry up the crue thinking of removing the "covered" is misplaced.
The "Bread" valuable asset, and extremely important feature of the Italian cuisine is an old habit of the past in the restaurants where you ate your sandwich brought from home by taking advantage of a warm, dry place and ordered in addition to the classic "quart" or " Boater ". Originally the bread (like today in fact) was served in a basket, and more recently has also been added covered. Today, many restaurants, the bread is produced at home and in the classic basket you can find various types of bread or buns. We serve at the table, without reservation, our precious extra virgin olive oil Italian (Umbrian in our case) and who can we combine a flute of prosecco. In the restaurants the Italian covered might be a little rediscovery and is the first image that the customer perceives. Since the "Tourist responsible" respect and safeguard the environment and in particular the area with its diversity could also protect the old customs and traditions relating to the "character and personality" of the premises where they reside. Immerse yourself completely in our habits and consumption, stressing our way of life, minimizes torktumlare the approval process that causes the mass tourism. My "strength" is the typical and I do not want to undergo this transformation. torktumlare The "Bread and Covered" even if "zero cost" would put the same. Stefano
Little OT: in the sizes of the wine derived from the Roman taverns torktumlare "boater" is actually the "Fojetta" but I do not know if Stephen refers to some other location. torktumlare Greetings!
Doubting that the 4 are on a diet so maybe they 'view of the greediness' prices and thus implement a self-defense. When the prices are fair and nobody gets the amortization on order.
From young, penniless, we went to the restaurant you ordered a salad or a pizza mineral water, in the meantime it stuffing putting oil, vinegar, salt and pepper on a plate and did the soup with bread. At the end of the evening in front of a few pounds had occupied a table, tablecloth and napkins soiled and consumed torktumlare a quantity torktumlare "industrial" bread. I think it is fair to charge rather than spread it on bread and cover prices of course, especially as not to penalize those who take more than one flow
We add p